Cut pork horizontally into thin slices with a cleaver.
Chop slices into 1-1/2" x 1/4" shreds.
Mix marinade ingredients in a small bowl.
Add shredded pork; mix well.
Let stand 15 minutes.
Soak wood ears in 2 cups hot water 15 minutes to soften.
Wood ears will expand to several times their original size.
Break off hard stems and shred wood ears with a cleaver.
Prepare Mandarin Pancakes and Duck Sauce; set aside.
Beat eggs slightly in a small bowl.
Heat 1 tablespoon oil in a wok over medium heat 1 minute.
Rotate wok to coat sides with oil.
Pour in beaten eggs.
Slowly rotate wok several times to spread eggs thinly over surface.
When eggs are lightly browned on bottom, turn with a spatula and cook other side.
Remove from wok.
Shred cooked eggs with a cleaver and set aside.
Heat 1/4 cup oil over high heat 1 minute.
Add garlic.
Stir-fry until golden, about 1 minute.
Add marinated pork shreds.
Stir-fry until very lightly browned, about 2 minutes.
Remove pork shreds with a slotted spoon, draining well over wok; set aside.
Add hoisin sauce and 2 tablespoons oil to wok.
Stir-fry 2 minutes.
Add bamboo shoots, cabbage, carrot and wood ears.
Stir-fry over high heat 5 minutes.
Add salt, chicken broth, cooked pork shreds and shredded egg.
Mix well over high heat 1 minute.